Breakfast Skillet

1pkg. (12 oz.) Johnsonville Breakfast Sausage Links

2Tbsp olive oil, divided

2cups frozen Southern-style hash brown potatoes

1/2cup green sweet bell pepper, chopped

1/2cup red sweet bell pepper, chopped

1/2cup yellow sweet bell pepper, chopped

1/2cup onion, chopped

8 eggs

1/2cup milk

1/2tsp. salt

1/2tsp. dried oregano

1/4tsp. fresh ground pepper

1/2cup shredded cheese

In a large skillet, prepare breakfast sausages according to package directions.  With a knife cut cooked links into thirds and keep warm. In a separate large skillet, add 1 tablespoon of oil and fry hash browns until golden; remove and set aside. Add remaining oil to skillet, add peppers and onion, cook over medium heat until crisp-tender. In a large bowl, beat eggs, milk, salt, oregano and black pepper.  Pour into the same skillet; cook over medium heat, stirring occasionally, until eggs are set.

Add sausage and potatoes; mix gently.  Sprinkle with cheese, remove from heat; cover for 1-2 minutes or until melted.
Serve

recipe source Johnsonville